$25
What an interesting wine this is.
Deep, murky red (it doesn't say so anywhere, but this is clearly unfiltered), threw plenty of sediment.
I decanted about 30 minutes before touching it.

A really burgundian nose. In his notes on the most recent SCMV club pinot, Jeff Emery said that he doesn't like throwing the phrase "burgundian" around for California Pinot, since they're not French. Since Beaujolais is in Burgundy after all, I'm gonna stick to it! [img]http://www.wines.com/ubb/smile.gif[/img]

The nose is deeply of cherries, cloves and black pepper, something slightly candied, and though there's definitely a bit of alcohol on the nose, it's still lovely in a kind of velvety way (I swear that aromas can seem "textured" sometimes. This one is).

Bright, tart cherries up front, some under-ripe blackberries as well, a slight dip on the midpalate, but a nice long finish with spices coming to the party. It is a touch hot on the palate as well, but nothing food couldn't take care of.

Only matched so-so with what we had for dinner (kale and white bean gluten-free pasta), but I'm sure this would go exquisitely with some sort of wild bird or beast [img]http://www.wines.com/ubb/smile.gif[/img]

Really, really nice. I've had a number of Duboeuf's Cru, but this is another animal entirely.

I really have no idea how long this would age. As much as I enjoy it, it may be at a slightly awkward phase, or even declining, but there is some tannin left, and acidity, so it's hard to say.

Though this isn't as silky, the comparison is obvious, and I've had plenty of more expensive Burg's that don't match this when I'm looking for something elegant, complex, and not too heavy.